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Garlic Roast Potatoes
These Garlic Roasted Potatoes are perfectly baked in the oven. They're crisp on the outside, tender on the inside and loaded with a cheese and garlic flavour.
YIELDS
6
TO
8
Ingredients
- 2 kg (4.5 lbs) yellow flesh potatoes
- 2 teaspoons baking soda
- Salt and pepper
- 6 1/2 tablespoons olive oil, divided
- 6 garlic cloves, skins left on
- 4 sprigs sage or rosemary
- 1/2–1 lemon, zested
- Sour cream, for serving
Directions
- Heat your oven to 450ºF and set the rack to the lowest position.
- Quarter the potatoes, place in a large pot, and top with cold water. Stir in the baking soda, season heavily with salt, and boil over high heat. Allow the potatoes to boil just until fork tender, about 10 to 12 minutes, then drain and allow to air dry completely.
- Coat the bottom of a large sheet pan with two tablespoons of oil and place on the bottom rack of the oven.
- Lightly crush the garlic cloves to burst the skin and transfer to a large mixing bowl with the potatoes and four tablespoons of oil. Season with salt and pepper and gently toss the potatoes for about a minute using a rubber spatula or wooden spoon to develop some of the potato starches.
- Carefully remove the baking sheet from the oven and place the potatoes in a single layer. Roast for 20 minutes or until the underside of the potatoes is a deep golden brown. Meanwhile, rub the remaining half a tablespoon of oil onto the herbs. Flip the potatoes over, add the spices to the pan, and roast for 10 to 15 minutes or until crisp and golden.
- Remove the potatoes from the oven, immediately grate over the lemon zest and season with more salt and pepper. Transfer to a serving dish and serve with sour cream on the side. Enjoy!
